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Interviews

  1. the scoop
    This Harlem Couple Just Opened NYC’s Most Charming New Ice-Cream ShopThe husband-and-wife team behind Sugar Hill Creamery thinks critically about community building and delicious dessert.
  2. interviews
    ‘LaCroix Boi’ Is a New Song Inspired by Midwestern Parents and Big Baby D.R.A.M.“I’m just out here acting stupid on an idea that I went balls to the wall for.”
  3. interviews
    How a Chicago Pizza Heir Made a Name for Himself As a New York RestaurateurWill Malnati — of the Lou Malnati’s empire — has worked hard to earn his own restaurant cred.
  4. What It’s Like to Be Part of Anthony Bourdain’s Massive New Food Market“Tony does keep things close to his chest. That’s his approach, and that’s the way he prefers it to be.”
  5. interviews
    Jessica Seinfeld Wants Nothing to Do With High-Minded EatingThe best-selling author has a new cookbook, Food Swings, out this week.
  6. empire building
    The Real Cost and Benefit of Opening an International Restaurant Pop-up“It is basically the most elaborate, challenging, and time-consuming team-building exercise you can do.”
  7. interviews
    Italy’s Most Acclaimed Chef Wants to Feed America’s Poorest CommunitiesMassimo Bottura talks about his plan to open “beautiful” soup kitchens to help feed the world’s hungriest diners.
  8. design
    This Design Expert Knows How to Make a Small Restaurant Go ViralPaperwhite Studio’s Laureen Moyal is responsible for all the Instagrammable moments in Jack’s Wife Freda and by CHLOE.
  9. anniversaries
    A World-class Chef Celebrates His Flagship Restaurant’s 20th Anniversary“The key to our survival is knowing we can get knocked off at any moment.”
  10. closings
    Why This Celebrated Restaurant Is Closing at the Peak of SuccessWith 12 seats and two employees, Michelin-starred Take Root proved success is possible with an unconventional business model.
  11. interviews
    The New Chef at NYC’s Most Luxurious Italian Restaurant Plans to Shake Things UpMelissa Rodriguez is ready to step into her role atop the city’s fine-dining scene.
  12. How Does a Neighborhood Restaurant Keep Locals Happy After National Acclaim?The chef-owners of Rose’s Luxury and Olmsted — who are cooking together at the latter tonight — discuss.
  13. interviews
    Chef José Andrés on Trump, the American Dream, and Uniting People With Free Food“We are in a moment when we don’t need enemies — we need bridges.”
  14. interviews
    After 17 Years, This Chef’s Closing Her Restaurant Because It’s ‘Grow or Die’“Honestly, I don’t know how you make it as a chef; I don’t know how you make retirement on one restaurant.”
  15. interviews
    Why the Cecil in Harlem — One of NYC’s Most Celebrated Restaurants — Will CloseAcclaimed chef Joseph “JJ” Johnson will shift his focus to nearby Minton’s.
  16. interviews
    Meet the Person Behind Brooklyn’s Brand-New Kosher Barbecue Spot“We want to play with the ideas of doing, like, lamb bacon and introducing flavors and ideas that people here might not be comfortable with”
  17. interviews
    Why NYC’s Most Acclaimed Sushi Bar Is Opening in Trump’s D.C. Hotel“Whatever’s going on with the White House or whatever’s going on with Donald Trump is not my focus.”
  18. interviews
    How This Pastry Pro Made Herself Invaluable to a Demanding Chef“It was intimidating to figure out how to feel vital to him and necessary for the restaurant.”
  19. the election
    What Is It Like to Own a Mexican Restaurant in New York Right Now?“There have been moments of panic, especially having a new brick-and-mortar.”
  20. interviews
    Why Bill Telepan Closed His Restaurant and Took an Unexpected Staff Job“Listen, I just want a job for the next 15 years and to cook and make people happy.”
  21. interviews
    Meet the Man Behind ’Merica, NYC’s First ‘Freedom-Themed’ RestaurantHe’s opened bars devoted to Will Ferrell and Beetlejuice, too.
  22. interviews
    How Blue Ribbon’s Owners Built a Hugely Successful Restaurant EmpireBruce and Eric Bromberg talk about their new projects, and why they’re closing one of the city’s most beloved restaurants.
  23. interviews
    Behind Ayesha Curry’s Quest to Become a New Kind of Food MegastarShe’s now a cookbook author, television host, restaurateur, and tech entrepreneur.
  24. Why This Young Coffee Entrepreneur Focuses Exclusively on Nicaraguan BeansAs César Vega grows Café Integral, he’s able to support farmers in his home country.
  25. interviews
    Rockaway’s ‘Pizza Nazi’ Defends Himself Against Pot-Growing Allegations“I did not grow anything. I have no clue what the hell they’re talking about.”
  26. interviews
    Why This Chef Took a Risk and Bought One of NYC’s Most Notorious Restaurants“This was an opportunity to bring this place back from the dead.”
  27. interviews
    How One Chef Built a Restaurant Specifically to Appeal to the Instagram Set“This is not meant to be one restaurant. This is meant to be 20 restaurants in eight to ten years, full scale.”
  28. interviews
    Texan Entrepreneur Now Delivers Austin-Style Breakfast Tacos in New York“I have to question myself every day … Am I insane?”
  29. end of an era
    Saying Good-bye to The Four Seasons With Mimi SheratonShe helped open the restaurant in 1959. Now everything inside is up for auction.
  30. food media
    What’s It Like to Be a Food Writer Right Now?Food52’s Amanda Hesser and Saveur’s Adam Sachs talk about the state of food media right now.
  31. interviews
    The Sushi Chef Who Lost His Job Fighting the DOH’s Glove Rule Is Back“Things were said, things were done. They made an example out of me. Great job. It made my career go higher and higher, and here we are.”
  32. interviews
    Underground Lobster-Roll Purveyor Dr. Klaw Is Back With a New Show“When you’re broken down, you really are fucked. It’s kind of hard to remember, ‘Oh, I really should be shooting right now.’”
  33. Why This Israeli Chef Says You’ve Been Eating Couscous All WrongThe owner of Taïm shares her plans for her next restaurant.
  34. interviews
    Why a Legendary Chef Has Returned to New York — With an Upstate Steakhouse“I think there’s a tremendous amount, still, that can be brought to the table when it comes to steak, and the steakhouse.”
  35. interviews
    A Celebrated Chef Explains Why It’s So Hard to Open a Restaurant in New YorkFredrik Berselius has worked to reopen Aska for over two years.
  36. Closings
    Fritzl’s Will Close on Sunday“The climate for these small, neighborhood ‘mom-and-pop’ restaurants is really difficult and scary for a lot of people.”
  37. Interviews
    Meet the Francis Mallmann Disciple Who Will Only Cook With Fire in New YorkNorberto Piattoni has ambitious plans for his Fort Greene project.
  38. Interviews
    Meet the 25-Year-Old Chef Whose Fearless French Cooking Is Winning Raves“I’ve been fortunate enough to pretty much know that I wanted to be a chef for my entire life. I just kind of went for it.”
  39. Interviews
    Why This Leading London Chef Feels Energized by New York KitchensRochelle Canteen’s Margot Henderson is cooking in New York this week.
  40. Interviews
    Dominique Crenn Named ‘Best Female Chef’“I’m looking at the award this way: We still need to do a lot of work.”
  41. Interviews
    How the Co-founder of Noma Is Building His Legacy in New York“New York doesn’t embrace chefs who come here without going all in,” says Claus Meyer.
  42. Interviews
    Alex Stupak Explains Why He’ll Open His Next Restaurant in Midtown“It’s a risky place because the rents are crazy high.”
  43. Interviews
    Anthony Bourdain on His New Film About Legendary Chef Jeremiah Tower“Jeremiah is this enormously influential, important character that had been written out of history and … something needed to be done about it.”
  44. Interviews
    Here’s the Strangest Thing Padma Lakshmi Ever Ate“I didn’t know ducks had testicles, frankly.”
  45. Interviews
    Michael Pollan on the Future of Food and Wood-Pulp Parmesan“There’s a long history of food being adulterated.”
  46. Interviews
    One of Brooklyn’s Favorite Chefs Is Headed to a Meal-Delivery Start-upJohnathan Adler will leave Franny’s at the end of March to take over as the culinary manager of Blue Apron.
  47. Interviews
    What Went Wrong at Bark Hot Dogs?The popular Park Slope spot surprised everyone when it closed this month. Owner Joshua Sharkey explains what happened and why he made the decision.
  48. Interviews
    Why the Owner of an Iconic New York Kitchen Store Is Closing Up Shop for Good“It was the evolution of food, and people’s understanding of food, that got me very enthusiastic about what I was doing.”
  49. Interviews
    Angela Dimayuga Wants to Fix Kitchen Culture“I’m trying to create something healthy for my cooks, and also for me.”
  50. Interviews
    Alex Stupak and Albert Adrià on Empire-Building and Experimental Cooking“Chefs here aren’t opening new restaurants; they’re making fried-chicken sandwiches.”
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